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I'm interested in purchasing the Tojiro Roll Knife Sharpener for quick& simple sharpening beyond a honing steel or usage of whetstone (whichrequires too much skill for my girlfriend). As it is, I wanted tomake sure it's safe to be used with other Japanese knives -specifically Masahiro and Shun. Also, would it be functional withserrated edge knives as well?

Based on the intended usage, would you recommend a different product?Any help you could provide would be appreciated.

Really appreciate your insight. I read the product description onyour site and it indicates that the product shouldn't be used onserrated or one sided knives (i.e. does the masahiro qualify asthis?)? Further, is there a substantial benefit to getting the largersized unit?

I wish there were competent knife sharpeners within driving distance of everyone. I will teach any person to sharpen at any time, because it drives me nuts that this guy can't just take it to the local guru and get him to put a kick ass edge on it proper-like for $10-20, repair damage, thin it properly if needed, and hold the edge all year.

Some people just don't care to put the time or energy into learning and want a fast solution. I get that. My whole family is the same way. They just want a quick way to get their knives reasonably sharp. My mother and sister and father and Aunts all couldn't care less about getting really sharp knives. If it cuts descently, they're good.

But wouldn't it be easier to pay a guy at a market a few bucks while you are shopping to do it?

I mean, I am all about doing the bare minimum for most folks--I don't want people to become knife hobbyists(unless they want to), I want them to eat better. So I do the sharpening at the market, and man it takes like a minute and a half to do a Henckels Chef and about 5 minutes to do a Shun. Cake.

A lot of folks I talk to used to get this done by a local knife guy, or even just a skilled butcher. Nobody does it anymore! Crazy.

Sorry if I'm dragging this off topic, I feel like the OP got his answer. If not, OP, continue to ask.

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